Asparagus Frittata

On the Menu Today~
Asparagus Frittata

We 💓 a frittata!
Frittatas are versatile, very inexpensive, quick to make and
above all…. frittatas are super delicious!
A frittata can be enjoyed for breakfast, brunch,
lunch, mid-afternoon snack, dinner or a late-night snack.
You get the picture….a frittata is great anytime~

As a whole, I’m not a huge fan of eggs…..{sorry egg fans}
meaning I am not a bacon and eggs, kinda gal.
Scrambled, over-easy or sunny-side up eggs are not on my menu.
The only way I eat an egg is either in an omelet or frittata so
that could be the reason why I love a frittata…

Asparagus is part of the lily family.
Fresh asparagus is in season from February through June,
although it’s available year-round in some some areas.
The earliest, most tender stalks are a beautiful apple-green,
with purple-tinged tips.
White asparagus, particularly the famous French asparagus of Argenteuil,
is grown underground to prevent it from becoming green.
White asparagus is usually thick and are smoother than the green variety.
There’s also a purple variety called Viola.
When buying asparagus, choose firm, bright green (or pale ivory) stalks with tight tips.

Frittata [frih-TAH-tuh]
An Italian omelet that usually has the ingredients mixed with the eggs rather than being folded inside, as with a French omelet. It can be flipped or the top can be finished under a broiler.  A frittata is cooked very slowly over low heat, and round because it isn’t folded, like is a French omelet.

Asparagus is best cooked the same day it’s purchased but
will keep, tightly wrapped in a plastic bag, 3 to 4 days in in the refrigerator.
You can store asparagus standing upright in about an inch of water,
covering the container with a plastic bag.

Asparagus contains a good amount of vitamin A and
is a fair source of iron and vitamins B and C.

Asparagus Frittata

Ingredients

• 2 teaspoons
  olive oil
• 1 small
  onion, thinly sliced
• 1/2 teaspoon
  salt
• 1 pound
  asparagus, tough stem ends snapped off and spears cut diagonally into 1-inch lengths
• 4 large
  eggs, lightly beaten
• 1 cup shredded
  marble or swiss cheese

Cooking Directions

1. Preheat broiler. Pour olive oil into a 10-inch ovenproof frying pan over medium-high heat. Add onion and salt, stir until onion is softened but not browned, about 3 minutes. Add asparagus, reduce heat to medium-low, and cook, covered, until asparagus is barely tender, 6 to 8 minutes. Pour in eggs and cook until almost set but still runny on top, about 2 minutes.
2. Sprinkle cheese over eggs and broil until cheese is melted and browned, 3 to 4 minutes. Slide frittata onto a serving platter and cut into wedges.